never imagined i would bake bread. or bake for that matter. these recipe comes close to braud and co. just that we kneaded the dough by hand, doubled the cinnamon filling, and only used milk instead of water. still not as buttery as we hoped but the bread is so damn soft. definitely gonna make them again. Life is good when u can bake ur own heaven.
Things to note:
proofing 1h, and then 1h.
doubled the filling
increase butter from 45g to 55g (using golden church doesnt make the bread taste any better)
replaced all water with milk
Recipe - For the dough... 345g plain flour 60g caster sugar 1 tsp salt 7g instant yeast (or 9g of active dry yeast) 120 ml water 60ml milk 45g butter 1 egg For the filling... 70g soft butter 1.5 tbsp cinnamon 60g dark soft brown sugar For the glaze... 120g icing sugar 2 tbsp milk pinch of salt 1/2 tsp vanilla extract
Method: 1. Start by mixing your dry ingredients together for the dough 2. Then put your water, milk and butter into the microwave for about a minute; you want it to be hand hot not boiling 3. Then combine that with your dry ingredients and mix at a low speed 4. Once it starts coming together, you want to add your egg into the dough 5. Then turn the speed up to medium until the dough comes off the sides 6. The mixture should be quite sticky 7. Dust your worktop and scrape out your dough into it (you might want to dust your hands as well) 8. Then kneed your dough for about 4-5 minutes until it all comes together nice and smooth. 9. Put your dough into a lightly greased bowl and leave it to prove for 15 minutes with a tea towel over the top of the bowl. 10. Whilst your dough is proving, put your soft spreadable butter, cinnamon and sugar into a bowl and beat together to make the filling 11. Then you want to dust you table top and your going to roll it out into a rectangle about 7 inches long and 10 inches wide. 12. Next, spread your filling all over the rolled dough 13. Once you got your filling all over the dough, all to the edges, you want to start rolling it (very tightly) all the way till its fully rolled 14. Trim the edges 15. Then you need to start chopping the dough about 4-5cm long 16. Then you need to prove them again in a round cake tin (swirl facing up and make sure there are gaps in between them because they double in size) in a warm environment and cover them with tinfoil for 1-1 ½ hours. 17. Now bake them at 170 degrees Celsius for 25 minutes 18. Whilst its baking in the oven, whisk together the icing sugar, milk, salt and vanilla extract. It will be done once it reaches a runny consistency. 19. When you take the swirls out of the oven, you want to brush the glaze on when its still hot. 20. Enjoy!
Things to note:
proofing 1h, and then 1h.
doubled the filling
increase butter from 45g to 55g (using golden church doesnt make the bread taste any better)
replaced all water with milk
Recipe - For the dough... 345g plain flour 60g caster sugar 1 tsp salt 7g instant yeast (or 9g of active dry yeast) 120 ml water 60ml milk 45g butter 1 egg For the filling... 70g soft butter 1.5 tbsp cinnamon 60g dark soft brown sugar For the glaze... 120g icing sugar 2 tbsp milk pinch of salt 1/2 tsp vanilla extract
Method: 1. Start by mixing your dry ingredients together for the dough 2. Then put your water, milk and butter into the microwave for about a minute; you want it to be hand hot not boiling 3. Then combine that with your dry ingredients and mix at a low speed 4. Once it starts coming together, you want to add your egg into the dough 5. Then turn the speed up to medium until the dough comes off the sides 6. The mixture should be quite sticky 7. Dust your worktop and scrape out your dough into it (you might want to dust your hands as well) 8. Then kneed your dough for about 4-5 minutes until it all comes together nice and smooth. 9. Put your dough into a lightly greased bowl and leave it to prove for 15 minutes with a tea towel over the top of the bowl. 10. Whilst your dough is proving, put your soft spreadable butter, cinnamon and sugar into a bowl and beat together to make the filling 11. Then you want to dust you table top and your going to roll it out into a rectangle about 7 inches long and 10 inches wide. 12. Next, spread your filling all over the rolled dough 13. Once you got your filling all over the dough, all to the edges, you want to start rolling it (very tightly) all the way till its fully rolled 14. Trim the edges 15. Then you need to start chopping the dough about 4-5cm long 16. Then you need to prove them again in a round cake tin (swirl facing up and make sure there are gaps in between them because they double in size) in a warm environment and cover them with tinfoil for 1-1 ½ hours. 17. Now bake them at 170 degrees Celsius for 25 minutes 18. Whilst its baking in the oven, whisk together the icing sugar, milk, salt and vanilla extract. It will be done once it reaches a runny consistency. 19. When you take the swirls out of the oven, you want to brush the glaze on when its still hot. 20. Enjoy!
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